Clarion County Recipe of the Day: Slow-Cooker Breakfast Burritos

J.C. Taggart

J.C. Taggart

Published November 23, 2019 5:02 am
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Prep these hearty burritos the night before for a quick breakfast in the morning!

Slow-Cooker Breakfast Burritos

Ingredients

1 — 12 oz. package uncooked breakfast sausage links
1 — 28 oz. package frozen hash brown potatoes, thawed
2 cups shredded sharp cheddar cheese
12 large eggs
1/2 cup 2% milk
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
12 — 6″ flour tortillas
Toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions, cubed avocado

Directions

~Remove sausage from casings. In a large skillet, cook sausage over medium heat until no longer pink, eight to 10 minutes, breaking into crumbles; drain.

~In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top.

~Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes.

~Serve in tortillas with toppings of your choice.

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